Vegan Cheesy Rice w/ Chickpeas Recipe
This recipe is inspired by @workweeklunch. I have been super inspired in the kitchen recently AND attempted my very first vegan cheese recipe!
*Note- you can easily substitute the vegan cheese &/or almond milk with dairy products if your heart desires*
Ingredients1 Tbsp olive oil
2 tsp garlic paste 2 cup rice (for speedy quick cook time I used minute rice) 3/4 can chicken stock 1/2 cup almond milk 1 can chickpeas 1 1/2 cup shredded carrots 1 1/2 cup spinach 1 bag shredded vegan cheese (I used Follow Your Heart Dairy Free Cheddar Shreds) |
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Easy to Cook & Clean Up – 1 Pot Step by Step
STEP 1: In a large saucepan or skillet heat oil and add garlic paste.
STEP 2: Add liquids and bring to a boil.
*Note- if you are not using minute rice, you will need to use 1 1/4 cup milk + 1 1/2 cup of chicken stock*
STEP 3: Add rice & cook until liquids are fully absorbed
STEP 4: Mix in all veggies (except spinach) and chickpeas, cover and let simmer until vegetables are soft.
STEP 5: CHEESE! (And spinach)
STEP 2: Add liquids and bring to a boil.
*Note- if you are not using minute rice, you will need to use 1 1/4 cup milk + 1 1/2 cup of chicken stock*
STEP 3: Add rice & cook until liquids are fully absorbed
STEP 4: Mix in all veggies (except spinach) and chickpeas, cover and let simmer until vegetables are soft.
STEP 5: CHEESE! (And spinach)
Mix the cheese in until melted and all ingredients are coated. Ready to eat serve!
Additional Notes & Comments
This recipe made enough for 4 medium sized meal preps for me. The carrots and spinach were super sneaky veggies in this recipe, other good additions I would try include:
- broccoli
- cauliflower
- corn
- asparagus
- brussels sprouts
- beans
When reheating, I recommend leaving the lid on the container to help steam the rice (this should help you to avoid the crunchy re-heated rice issue).
Overall taste and texture: 6/10 not that tasty
Prep work and time: 8/10 fairly easy
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